| Authors: |
Yu C; College of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong, 250353, China., Zu X; College of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong, 250353, China., Liang Y; College of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong, 250353, China. Electronic address: liangyan@qlu.edu.cn., Zhao X; College of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong, 250353, China., Li Y; College of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong, 250353, China., Wang C; College of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong, 250353, China., Wang H; School of Materials Science and Engineering, Shandong University, Jinan, Shandong, 250061, China. Electronic address: hwang@sdu.edu.cn. |